Beetroot and Avocado Nori Rolls with Wasabi Dipping Sauce

⏱ 40 mins 🍽 Serves 15, as a canapé 🌶 japanese ✅ Easy 🏷 Snack

These vibrant vegan nori rolls make an impressive starter or snack. Spiralised beetroot and cucumber are combined with avocado and wrapped in nori sheets, then served sliced with a zesty dipping sauce made from wasabi, lime juice, soy sauce and sesame oil. The recipe yields 15 canapés and takes 40 minutes to prepare.

Beetroot and Avocado Nori Rolls with Wasabi Dipping Sauce

Ingredients

  • 1 tsp wasabi
  • juice of 1/2 lime
  • 2 tbsp dark soy sauce or tamari
  • 1 tsp sesame oil
  • 1 beetroot (about 120g), peeled, ends trimmed and spiralized into thin noodles
  • 3 sheets of nori
  • 1 ripe avocado thinly sliced
  • 1/2 cucumber ends trimmed, cut in half widthways and spiralized into thin noodles then patted dry to absorb excess moisture
  • 2 tsp toasted sesame seeds

Method

  1. Combine the wasabi, lime juice, soy sauce or tamari, and sesame oil in a small bowl to make the dipping sauce and set it aside.
  2. Slice the spiralised beetroot into strips about the length of a thumb. Place a nori sheet with its shiny side facing down on a sushi mat. Line up a third of the beetroot, avocado and cucumber across the bottom third of the sheet and scatter over half of the sesame seeds.
  3. Starting from the edge nearest you, lift the nori over the filling and roll it away from yourself. Moisten the far edge of the nori with a little water to seal it, forming a firm, tight roll.
  4. Use the remaining nori and filling to make two more rolls. Neaten the rolls by trimming their ends, then cut each one into 5 pieces. Serve the sliced rolls with the prepared wasabi dipping sauce.

Nutrition (per serving)

Calories32 kcal
Fat2 g
Saturates1 g
Carbs1 g
Sugars1 g
Fibre1 g
Protein1 g
Sodium120 mg

Recipe details

Skill levelEasy
CategorySnack
Cuisinejapanese
DietVegan, Vegetarian